Posted by admin on Aug - 16 - 2012 under Antipasti
Ingredients
  • 350 g of wild chicory
  • 200 g of Savoy cabbage
  • 1 salt cured pig's foot
  • 200 g of pork rind, cleaned
  • 30 g of fennel seeds
  • 125 ml of extra virgin olive oil
  • Salt
Cuisine: Cooking time: - mins Serving: - people

Preparation

Blanch the pig’s foot. In a large pot of salted water, cook the pig’s foot and the pork rind, 2 ½ hours. Once in a while, remove the fat and other impurities with a spoon. Add the washed wild chicory, the sliced Savoy cabbage and the fennel seeds. Season with salt and continue cooking over medium heat. Serve very hot with a drop of olive oil.

Meal: Food type:

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